ClemenGolds are full of flavour and pack plenty of Vitamin C. Add this versatile fruit to your salads, mains or desserts for a fresh, zesty twist


  • 100ml olive or avocado oil
  • 30ml apple cider vinegar
  • 2,5ml freshly grated ClemenGold rind
  • 75ml freshly squeezed ClemenGold juice
  • 10ml wholegrain mustard
  • 5ml honey
  • 1 ClemenGold, peeled and segmented
  • 5 ml chopped fresh rosemary
  • salt and freshly ground black pepper to taste


  1. Combine the oil and vinegar in a mixing bowl. Add ClemenGold rind and juice with mustard and honey and whisk together until well blended.
  2. Cut the ClemenGold segments into smaller pieces and stir into the oil mixture.
  3. Add the rosemary and season to taste with salt and pepper.
  4. More ways to use this dressing:
  5. The flavours of this dressing combine well with roasted beetroot and creamy feta or goats’ cheese, served on rocket as a salad or starter. Add drained chickpeas for a light lunch.
  6. For an alternative salad idea, drizzle the dressing over cucumber ribbons, thinly sliced baby cabbage and more ClemenGold segments.
  7. Use the dressing as a marinade for chicken, fish fillets or even pork and lamb. The dressing is perfect for roasted butternut and sweet potato.
  8. Use the dressing as a cook-in-sauce. Place chicken portions with onion and butternut or brinjal in an oven dish. Pour the dressing over and roast at 180°C until cooked. Serve on herby couscous.
  9. The dressing keeps well in the fridge for up to a week. If made in advance, only add the segments just before serving.

(This recipe makes 250 ml)